While pregnant, one of the foods I missed the very most was sushi. I occasionally tried to quell my craving by going out for veggie sushi, but I was always a bit bummed that I was paying so much and still missing out on fish. When Dale told me how a co-worker brought something he called a “Deconstructed California Roll Salad” to a potluck, I was fascinated. I had to try it myself.
We didn’t have the recipe, so I set out to make my own version based on the original concept Dale described: a rice-based salad with cucumber, avocado, and pickled ginger. The end result was absolutely delicious! It completely satisfied my sushi craving, even without the fish. This is definitely going down as a go-to side dish in our house.
Makes about twelve 1/2 cup servings
- 4 cups uncooked rice
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce (replace with soy sauce for vegetarian dish)
- 3 tablespoons sesame seeds
- 2 sheets nori (seaweed), cut into small slices
- 2 cucumbers, seeded and chopped
- 2 avocados, chopped
- 1/4 cup pickled ginger, chopped
- Cook rice to package directions, but on the side of undercooked
- In a small bowl, stir together vinegar, soy sauce, oil, fish sauce. Pour over rice and stir together. Rice should be moist and sticky.
- Stir in sesame seeds and nori.
- Stir in chopped cucumbers, avocados, and ginger.
- Serve cold, topped with sesame seeds.